orange salmon with sauteed spinach
I found this in Taste of Home posted by Lorna McFadden. Her recipe stated that you should serve the salmon on top of the spinach, but I prefer to have my spinach on the side. Prep time does not include the time needed to get your grill ready.
prep time
10 Min
cook time
20 Min
method
Grill
yield
4 serving(s)
Ingredients
- 4 - salmon filets, 4 oz each
- 1/4 teaspoon black pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt, divided
- 1/2 cup orange marmalade
- 2 tablespoons half and half cream
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fresh gingerroot, minced
- 4 1/2 tablespoons butter
- 1 tablespoon butter
- 2 cloves garlic, minced
- 8 ounces baby spinach, fresh
How To Make orange salmon with sauteed spinach
-
Step 1Sprinkle the salmon with 1/4 tsp pepper and 1/8 tsp salt; set aside.
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Step 2In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4 1/2 tsp butter. Bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, about 5 minutes; set aside.
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Step 3Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place the salmon skin side down on the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-12 minutes or until the fish flakes easily with a fork.
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Step 4In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add the spinach and remaining salt and pepper. Cook for 4 minutes or until wilted. Divide the spinach among four plates, top each with the salmon. Drizzle with marmalade sauce.
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